1 min read
147 words
A classic GSB-style butti prepared with tender pigeon peas ( Hasi togari Kaalu) and Mangalore cucumber, cooked to soft perfection and tossed with freshly grated coconut, roasted red chillies, and a simple tempering. The natural sweetness of the cucumber blends beautifully with the earthy flavour of pigeon peas, creating a light yet nourishing dry dish. This comforting preparation pairs perfectly with hot rice, dalitoy, or pej, reflecting the simplicity and balance of traditional GSB home cooking.
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